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I will use rolls when I'm cooking for a large group or if I'm vending. Weight loss is during the cook is less than brisket. Has good beef flavor and is forgiving during the cook. I'm with Kevin, the point on a brisket is the best eating. Jim

It is the picnic with skin and fat removed. Jim

Loin back, baby backs all the same stuff. Jim

Most marinades for brisket are used as a mop during the cook or when foiling brisket it is added at that point and goes back on the cooker. Marinating before cooking doesn't do much, injecting would be a better choice. Jim

here is a recipe that may give you something like Franks: Hot Sauce 15 to 20 large fresh chiles, stems and seeds removed, cut in half lengthwise (can be fresh piquins, cayennes, or serranos) 2 cloves garlic, cut in half 1/2 cup vinegar salt to taste Place the chiles, cut side down, on a...

Here you go: http://www.pepperfool.com/recipe_home.html Jim

Jeff 4 to 5 hours should be plenty of time. Jim

Will being doing a Sirloin Tip Roast, 5 racks of ribs and a couple of chickens. Go Hawks!! Jim

Depends on the age of the kids and how many are male. If they are teens you need to figure they can eat a 1/2 rack. I would say 5 to 6 racks, just consider who is coming and the Super Bowl lasts all day. Hawks!! Jim

MikeJ I find DuraFlame has the same kind of heat and time as Kingsford. The fact it has less ash is a plus. Jim

A hacksaw with a new blade or a drimel tool works well for cook through the bones. Jim

Joe Good to see that you find the same results we get, always nice when a plan comes together. Kirk Try to find some DuraFlame or Royal Oak briquets, I think you will like the results, you will be able to maintain pit temps and lenght of burns like you got with Kingsford. Jim

Because they are ready sooner your cooking time is longer, sounds like a sales pitch. They have not taken into consideration how we use their product so we will have to find other brands to do the job. DurFlame is sending me 40 bags of briquets and 15 lump for comepititons. I will be talking...

Steve There was some smokin going on but it was black cats. Jim

Joe I normally don't foil until the flat hits 190º internal, then it goes into a dry cooler for a few hours. When using marinade I foil and add marinade at 170º internal. Goes back on cooker till it hits 190º. Add another layer of foil and into the dry cooler. It is very important that the...

I have cooked from selects to primes and Kobes in competition. I have gotten on stage with selects to primes, overall CABs have been very good to me, some very good finishes in the Royal twice. I have used injections and they can help but personelly I like the results with marinades very much...

Joe A Kobe (waygu) is a prime brisket, basicly the same cook. Jim

Joey I have been cooking Primes and Kobes now for two years, I had a conversation with Adam Perry Lang at the Royal this year about what temps to cook these critters, we agree on pit temps. I find lower temps 190 to 210 better than higher temps. There is much less connective tissue than you find...

Try a sirloin tip roast, done right eats similar to prime rib. I use a mop applied once an hour. Is a hit every time we do it. Jim

Mark Connective tissue needs time to breakdown, when cooking 10 pound plus briskets time can be used as a guide but when you cook a 2 or 3 pound brisket, time can not be used as a guide at all. The internal in a finished brisket will be in a range from mid 180s plus (depends on cooking method...